(Robin Phillips)

Cut kernels from 2 large ears of corn (1 cup corn);  do not scrape cob.  In skillet cook ½ cup finely chopped onion and 1 clove minced garlic in 1 Tbsp. olive oil until onion is tender but not brown.  Stir in corn, 1 lb. sliced zucchini, 2 cups chopped peeled tomatoes, 1 tsp. dried oregano, 1 tsp. salt, and 1/8 tsp. pepper.  Cook, covered, over low heat until tender, about 15 minutes.  Serve in bowls.

Note from Lee:  If fresh corn is not available or time is limited, I would substitute frozen corn kernels.